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5 from 2 votes

Roasted Eggplant Parmesan

Ingredients

  • 1-1 ½ lb. eggplant
  • olive oil for brushing
  • salt and pepper
  • 1 ½ cup ricotta cheese
  • 1 tsp. lemon juice
  • 1 egg, lightly beaten
  • 1 ½ cup marinara sauce
  • 1 cup mozzarella, grated
  • ½ cup grated parmesan

Instructions

  • Cover a sheet pan with foil or parchment. Preheat oven to 400°
  • Slice the eggplant long-wise in ½-inch slices. You should get about 8 slices. Place on the sheet pan and brush both sides with olive oil. Season with salt and pepper and bake for 30 minutes. Leave the roasted slices on the pan.
  • While the eggplant is roasting, stir together ricotta, lemon juice and season to taste with salt and pepper. Once the cheese is seasoned, stir in the egg.
  • Top half of the roasted eggplant slices with ricotta. Put the other half of the slices on top of the ricotta, stacking it like a sandwich. Divide the marinara among the stacks, top the marinara with mozzarella, and sprinkle parmesan on top. Put the sheet pan back in the oven for 5 or 10 minutes until the mozzarella is melted and the eggplant parmesan is hot.